Late Summer means sweet potatoes and pretty gulf shrimp. You can cut a step by using a prepared mashed sweet potato if you like. Just pick up the recipe from the third step.
Sauteed Gulf Shrimp
1 ¼ pound raw shrimp peeled and de veined
3 ¼ pounds sweet potatoes peeled
¼ cup milk
3 tbsp butter
¾ tsp kosher salt
½ tsp freshly ground pepper
6 bacon slices
1 8 0z package sliced mushrooms
2 tbsp cornstarch
3 garlic cloves minced
3 tbsp apple juice
2 tbsp dry white wine
1 tsp fresh lemon juice
Pierce potatoes several times with a fork. Place on a microwave safe dish and cover with damp paper towels. Microwave potatoes at high for 10-12 minutes or until tender. Let stand for 5 minutes. Cut into 1 inch cubes.
Place potatoes in a large mixing bowl and mash with a potato masher. Add milk, butter, salt and ground pepper. Mix until thoroughly combined. Cover and set aside.
Cook bacon in a large skillet over medium heat until crisp. Remove bacon and drain on paper towels, reserving 2 tbsp bacon drippings in skillet. Crumble bacon
Saute mushrooms in bacon drippings 8 minutes or until tender. Remove from heat.
Toss Shrimp in cornstarch. Add shrimp to skillet and sauté over medium heat for 4-5 minutes. Add Garlic and next three ingredients. Increase heat to medium high. Cook for one minute.
Spoon a heaping spoonful of mashed sweet potatoes onto plate. Top with shrimp mixture and mushrooms. Sprinkle with crumbled Bacon.
Cooking at Noon - September 9, 2009